make a sweet and sour sauce, fry up some tofu, steam the broccoli then mix it all together and top with sliced almonds. Serve over rice/couscous/quinoa etcor would you be interested in a Chickpea Broccoli Casserole?

make a sweet and sour sauce, fry up some tofu, steam the broccoli then mix it all together and top with sliced almonds. Serve over rice/couscous/quinoa etcor would you be interested in a Chickpea Broccoli Casserole?

3 (16-ounce) cans Chickpeas - drained and rinsed (or equivalent amount cooked)1 large Onion - quartered and thinly sliced3 large Carrots - grated (about 2 cups)1 Broccoli heat - cut into small florets (about 4 cups)2 tbsp Chives - thinly sliced1/2 cup Bread crumbs3 tbsp Olive oil1 cup Vegetable broth1 tsp Salt-Preheat oven to 350F-In a large bowl mash the chickpeas well, using a potato masher; it takes about 2 mins to get the right consistency.-Add the vegetables and mix well.-Add the bread crumbs and mix, then add the oil and mix again.-Finally, add the vegetable broth and salt, and mix one last time.-Transfer all ingredients to a 9x13-inch casserole dish.-Press the mixture firmly into the casserole.-Cover with foil, bake for 45mins.-Uncover and bake for 15 more mins.-Serve it hot the day of, but it tastes good cold as well.

-Preheat oven to 350F-Lightly oil an 8x8-inch baking dish and set aside.-In a large saucepan on medium heat, saute the onions in oil until translucent. Add the garlic, kale, broccoli, parsnips, carrots, stock, tamari, and salt.-Cover with a lid and simmer for 4-6 mins, or until carrots start to soften.-While vegetables are simmering, in a food processor, blend the bread, "cheese", tofu, oil, tamari, basil, oregano, hot sauce, salt and pepper until smooth.-Transfer cooked vegetables to baking dish.-Spread tofu mixture evenly over top of vegetables and bake for 20-25 mins.

-In a small heatproof container, combine the couscous with 1 cup boiling water. Cover and set aside.-In a soup pot, combine the broth with 2 cups water and bring to a simmer.-Add the zucchini, peas, broccoli, scallions, ginger to taste, and dill.-Return to a rapid simmer, then cover and cook 3 to 4 mins, until the vegetables are done.-Stir in soy sauce to taste along with the oil, spinach, and parsley.-Cook for another minute or two, just until the spinach has wilted.-Stir in the couscous. Season with pepper and, if desired, additional soy sauce.

Thanks to this recipe I made a casserole of awesome. I can't wait to eat more of it! I had all but one can of chickpeas but a ton of broccoli and some zucchini and green beans I had already cooked in olive oil, onion flakes, and garlic. So I diced everything up and added one large onion diced, almond slivers, Daiya cheddar and Italian shreds, and added more garlic. No chives on me and since some of the veggies already cooked in olive oil just added extra veg broth and used a bit more breading since I had a LOT of veggies!

The entire thing was one of the most delicious meals I have ever made, and it was so easy! Two thumbs up, have leftovers and would cook again!

VelvetVoices wrote:

Chickpea Broccoli Casserole

Code:

3 (16-ounce) cans Chickpeas - drained and rinsed (or equivalent amount cooked)1 large Onion - quartered and thinly sliced3 large Carrots - grated (about 2 cups)1 Broccoli heat - cut into small florets (about 4 cups)2 tbsp Chives - thinly sliced1/2 cup Bread crumbs3 tbsp Olive oil1 cup Vegetable broth1 tsp Salt-Preheat oven to 350F-In a large bowl mash the chickpeas well, using a potato masher; it takes about 2 mins to get the right consistency.-Add the vegetables and mix well.-Add the bread crumbs and mix, then add the oil and mix again.-Finally, add the vegetable broth and salt, and mix one last time.-Transfer all ingredients to a 9x13-inch casserole dish.-Press the mixture firmly into the casserole.-Cover with foil, bake for 45mins.-Uncover and bake for 15 more mins.-Serve it hot the day of, but it tastes good cold as well.

The entire thing was one of the most delicious meals I have ever made, and it was so easy! Two thumbs up, have leftovers and would cook again!

VelvetVoices wrote:

Chickpea Broccoli Casserole

Code:

3 (16-ounce) cans Chickpeas - drained and rinsed (or equivalent amount cooked)1 large Onion - quartered and thinly sliced3 large Carrots - grated (about 2 cups)1 Broccoli heat - cut into small florets (about 4 cups)2 tbsp Chives - thinly sliced1/2 cup Bread crumbs3 tbsp Olive oil1 cup Vegetable broth1 tsp Salt-Preheat oven to 350F-In a large bowl mash the chickpeas well, using a potato masher; it takes about 2 mins to get the right consistency.-Add the vegetables and mix well.-Add the bread crumbs and mix, then add the oil and mix again.-Finally, add the vegetable broth and salt, and mix one last time.-Transfer all ingredients to a 9x13-inch casserole dish.-Press the mixture firmly into the casserole.-Cover with foil, bake for 45mins.-Uncover and bake for 15 more mins.-Serve it hot the day of, but it tastes good cold as well.

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